Shrimp Alfredo

Whether it’s for a date night at home a special occasion or important company, this Shrimp Alfredo is impressive, yet easy to make!

Course Main Dish

Cuisine Italian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 718kcal

Author Deborah Harroun

Ingredients

12 oz fettuccine noodles
1/2 cup unsalted butter divided
1/4 cup diced onion
1 cup sliced mushrooms
1 lb shrimp peeled and deveined
1/4 cup all-purpose flour
1 cup chicken broth
1 cup evaporated milk
1/2 cup freshly grated parmesan cheese
1/4 teaspoon garlic powder
Dash of nutmeg
3/4 cup steamed asparagus cut on a diagonal into 1/2 inch pieces

Instructions

Bring a large pot of water to a boil. Salt generously. Add the pasta and cook until al dente. Reserve a mug full of the pasta water. Drain, then place the pasta back into the pot.
While the pasta is cooking, melt 1/4 cup of the butter in a medium saucepan over medium heat. Add the onions and slowly cook until they are starting to soften, then add the mushrooms and continue to cook until both are tender. Add the shrimp and cook until they have changed color and are cooked through.
In another saucepan, melt the remaining 1/4 cup of butter. Add the flour and stir until combined. Cook and stir for 2 minutes. Whisk in the chicken broth and evaporated milk. Add the garlic powder and nutmeg, then add pepper to taste. Stir in the parmesan cheese.
Simmer the sauce for 5-10 minutes, or until it thickens.
Add the shrimp mixture and the sauce to the pot with the pasta and toss to combine. If needed, add some of the pasta water to loosen up the sauce.
Stir in the asparagus and serve.

Notes

*you can also use cream instead of evaporated milk.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition